Victorian Gingerbread Cookies
This holiday cookie recipe for Victorian Gingerbread cookies is the perfect addition to any dessert table when you have family and friends over. These easy homemade cookies with icing look as good as they taste. This drop cookie recipe makes about 18 cookies depending on the size you make. This is also a good recipe to get the kids to help out with, especially when it comes to decorating each cookie. The homemade icing is easy to make with powdered sugar and vanilla extract.
When purchasing vanilla extract to use in any of your drop cookie recipes or dessert ideas you want to try and avoid imitation vanilla extract varieties as they will have a weaker and sometimes tinny aftertaste. It pays to spend a little bit more for good quality. This holiday cookie recipe is just one of the easy homemade printable recipes you will find on the Grandmother's Kitchen site. You will find plenty of other drop cookie recipes along with main dish ideas, side dish, soup and salad, dessert ideas and so much more.
This easy homemade cookies recipe uses ground ginger, ground cloves and dark brown sugar to give it that classic gingerbread flavor. This holiday cookie recipe is perfect to serve when you have guests over, or you can make them for bake sales or holiday gifts. You can never have too many cookies, and with the simple icing recipe, you can make this holiday cookie recipe look the way you like. You might want to pick out some of your favorite cookie cutters and get some icing colors to make these extra special.
Decorating gingerbread cookies is a wonderful holiday activity, and this easy homemade cookie recipe for Victorian Gingerbread is a great way to have some fun with the kids. The trick to making gingerbread cookies or sugar easy homemade cookies is not overworking your dough. When mixing the holiday cookie recipe in your stand mixer or hand mixer, be sure to not over stir, the cookie dough should still be somewhat crumbly. Then once you are done mixing, pour the cookie dough onto a clean surface and bring the cookie dough together. For this, you can knead the crumbly cookie dough together and separate into two balls and then roll out in between some wax paper. Put the cookie dough in the fridge or freezer until chilled. You want to work with cold dough, and roll the dough out about 1/4 inch thick, you don't want the easy homemade cookies too thick, or too thin. Then using your favorite cookie cutters, cut out as many cookies as you can. You can roll out the cookie dough one more time and cut into the desired shapes. If you roll the cookie dough out more than twice the dough will start to be too overworked, and this can affect the final cookie.
Once the easy homemade cookies are cut into the desired cookie shapes, you can place them on a parchment lined baking sheet, and put back in the fridge. This step helps to chill the cookies so when you put them into the oven, they have less chance of spreading out, and will retain their shape perfectly. When making the icing for the easy homemade cookies, you can section off some of the icing depending on how you will decorate the holiday cookie recipes. For flooding the cookies, this is the icing consistency that is used for applying a smooth layer of icing onto the cookie. You want the icing for the holiday cookie recipe to be thin enough so that the icing smooths out on its own within 14 to 16 seconds. Use a spoon and drop some of the icing into your bowl, and watch how long it takes for the icing to smooth out. When making icing for flooding, it's all in the consistency of the icing, which will help to determine how good your cookies look. Be patient because when you have the right consistency, it's amazing just how good your holiday cookie recipes will look. When you have the right consistency of icing, you can then add in some color to get it the color you want, then put the icing into a piping bag.
Use a piping bag for the icing; if you don't have piping bags, you can use a ziplock bag and cut the tip off, to flood the cookies. To flood the holiday cookie recipe, start by outlining the cookie, then filling in the cookie. The flooding technique is a bit like coloring; you outline the cookie, then fill in with the color that you are using. Your cookie should settle nicely if you have the right consistency of icing, you can also guide it along with a food pick or use a straight pin, to help guide the icing and fill in any spaces, so the icing does the rest of the work. **
Makes about 18 cookies, depends on size
This is a printable recipe.
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter (or margarine)
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon light corn syrup
2-3 Tablespoons water, at room temperature
Pinch of salt
In large bowl, sift together flour, cinnamon, ginger, cloves and salt.
Blend together margarine and brown sugar until smooth.
Add corn syrup and egg; beat well.
Add dry ingredients, about one-third at a time, mixing until smooth after each addition.
Chill dough one hour.
Preheat oven to 350 degrees F.
Roll out half of dough on lightly floured surface to one-quarter-inch thickness.
Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern.
Place hearts on cookie sheet.
Decorate as desired.
Bake for 15 to 20 minutes until golden.
Remove and place on wire racks to cool.
Store in covered container.
Put all the ingredients into a mixing bow and using an electric mixer beat until a nice consistency. Start with only 2 tablespoons of water and add more as needed. If it gets too thin you can always add a bit more powdered sugar.
You can either drizzle on the icing or you can put into squeeze bottles or into a piping bag.
You will have to test and adjust the consistency and adjust as to how you ice your cookies.
You can add food coloring if you like, portioning the icing into more than one bowl and putting color into it there.
Only decorate the cookies once they are fully cooled.
The Squeeze bottles or piping bags make decorating easier.It will take several hours for the iced cookies to fully set.
*Note If you need more icing you can always make a second batch.
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Nutrition Facts for: Victorian Gingerbread Cookies From Grandmother's Kitchen
Ingredients: Flour, cinnamon, ginger, ground cloves, salt, butter or margarine, dark brown sugar, dark corn syrup, egg, powdered sugar, vanilla extract, light corn syrup.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 18 servings. * Per Serving: Calories 185, Calories from Fat 49, Total Fat 5.5g 8%, Saturated Fat 1.0g 5%, Cholesterol 10mg 3%, Sodium 104mg 4%, Potassium 34mg 1%, Carbohydrates 32.3g 11%, Dietary Fiber 0.7g 3%, Sugars 15.4g, Protein 2.2g, Vitamin A 5%, Vitamin C 0%, Calcium 1%, Iron 5%
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